Nutrition balance score
Unbalanced
Glycemic Index
18
Low
Glycemic Load
3
Low
Nutrition per serving
Calories918.4 kcal (46%)
Total Fat48.7 g (70%)
Carbs16.4 g (6%)
Sugars3.1 g (3%)
Protein82.1 g (164%)
Sodium868.5 mg (43%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Ribeye
4 x 16 ozribeyes
bone-in, 1 1/2-2 inches thick
kosher salt
coarse black pepper
2 tablespoonsneutral oil
4 tablespoonsbutter
4cloves garlic
crushed
Fresh rosemary
thyme sprigs
Red Wine Demi-Glace
Instructions
Make the Demi-Glace
Step 1
Sauté shallots in a small amount of butter until lightly golden.
Step 2
Add tomato paste and cook until it darkens slightly.
Step 3
Deglaze with red wine and reduce by half.
Step 4
Add stock and reduce until the sauce is glossy and coats the back of a spoon.
Step 5
Whisk in a tablespoon of butter for a smooth finish. Season to taste.
Cook the Ribeye
Step 6
Bring ribeyes to room temperature for 30 minutes.
Step 7
Season heavily with salt and coarse black pepper.
Step 8
Heat a cast-iron skillet to high heat and add neutral oil.
Step 9
Sear each side for 3–4 minutes until a deep crust forms.
Step 10
Add butter, crushed garlic, rosemary, and thyme to the pan.
Step 11
Baste continuously for 2 minutes.
Step 12
Transfer to a 400°F oven until the steak reaches your preferred temperature (medium-rare target: 128–130°F).
Step 13
Rest for 8–10 minutes.
Step 14
Slice or serve whole with demi-glace poured over.
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